Bake the tart until the streusel is golden brown, about 45 minutes. Using a spatula, gently lift up the tart to make sure the puff pastry is cooked through and golden brown on the bottom.

Arrange pear filling in center of chilled pastry dough, leaving a 2-inch border. Fold uncovered dough edges inward by about 11/2 inches, pleating dough to form a crust and gently pressing to ...

On a lightly floured surface, roll the dough out with a flour-dusted rolling pin to fit a 9- to 10-inch pie or tart plate. Poke holes into the dough with a fork.

Noting worse than soggy puff pastry! Scatter the bits of blue cheese evenly over the pears, followed by the walnut halves. Dot the pieces the tart with bits of the salted butter.

Pear, walnut and goats' cheese puff pastry tart Serves 4 500g puff pastry 50g flour 1 egg 4 pears 100g walnuts 250g goats' cheese 50ml olive oil Set the oven to 180C/gas mark 4.

Juice of 1/2 lemon. For the crust. 200 g flour. Pinch of salt. 125 g unsalted butter, cubed and chilled. 40 g powdered sugar. 1 egg, separated. 2 tablespoons ice-cold water ...

Preheat oven to 375°F. On a lightly floured work surface, roll out pastry to a 13-inch square. Using a skillet lid as a template, cut pastry into a 12-inch round.

Preheat the oven to 200C. Line a baking sheet with paper. Roll the pastry to 3mm thick, or assemble your two sheets to form a 30cm x 25cm rectangle.

Bake the tart until the streusel is golden brown, about 45 minutes. Using a spatula, gently lift up the tart to make sure the puff pastry is cooked through and golden brown on the bottom.